Carnaroli Rice with Pumpkin & Guanciale

 SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Carnaroli Rice
• Zucchi Extra Virgin Olive Oil
• 10 oz Pumpkin cut in cubes
• 4 oz. thinly sliced guanciale (or pancetta)
• Vegetable broth
• 1 tablespoon butter
• Some parsley
• Sea Salt

DIRECTIONS

1. In a large skillet let the guanciale brown for about 10 minutes until it becomes crispy, then set apart.
2. In the same pan cook the pumpkin with 4 tablespoons extra virgin olive oil for about 10 minutes then add the rice.
3. Pour the hot vegetable broth in the rice little by little as the rice cooks.
4. Keep adding the broth every time the rice absorbs it until the rice is cooked, for about 40 minutes.
5. Last, add the knob of butter and the parsley.
6. Serve tipping it with the guanciale!